Monday, 25 April 2011

Ginger Ice Cream with Poached Rhubarb

Now that Easter is over and my visitors have gone, I thought I'd share a recipe for the above with you. Please feel free to cut and paste if you wish.

I sort of knew ginger went with rhubarb, but haven't tried it. When I saw this recipe from Gordon Ramsey, I thought I'd give it a go. It's lovely, and eveyone seemed to enjoy it, so I can heartily recommend it. I have a new ice cream maker so it was a doddle. I suppose you could still make it without by whipping in stages as it freezes.

Poached rhubarb (it goes a lovely shade of pink if you can leave it in the fridge for a couple of days or more. It's supposed to keep for a week in the fridge.)

400g rhubarb
250g caster sugar (seems a lot when you're measuring it out, but was just right; not too sweet)
500ml water
1 vanilla pod, split lengthways and seeds scraped

Ginger Ice Cream

250ml whole milk
250ml double cream
15g fresh ginger, peeled and grated very finely
6 large egg yolks
80g caster sugar
40g stem ginger in syrup, sliced into thin matchsticks (optional)

Rhubarb: Trim tops and ends and cut into 3cm pieces. Put sugar, water and vanilla pod and seeds into a saucepan and stir over a low heat until sugar has dissolved. Increase the heat slightly and simmer foir 2-3 minutes until the syrup has thickened slightly. Tip in the rhubarb and poach for 3-5minutes until just tender but still holding its shape. Remove rhubarb with a slotted spoon and put into a bowl.

Boil the syrup for 8-10minutes until reduced by 2/3rds to a syrupy sauce, and pour over the rhubarb. Leave to cool and chill.

Ice Cream: Put milk, cream and grated ginger into a saucepan and bring to the boil. Meanwhile beat the egg yolks and sugar together in a large bowl. When the milk and cream begin to bubble up the sides of the pan, remove from heat and slowly trickle it into the egg and sugar mixture stirring continuously. When fully incorporated, strain into a clean saucepan (you really don't want the ginger there anymore) Return to a low heat and stir constantly until the mix will lightly coat the back of a wooden spoon. You have custard!

Remove from the heat and stire in the stem ginger. Leave to cool. Pour into and ice cream machine and churn until almost firm. Transfer to a container and freeze.

2 comments:

  1. Is that right? 30cm long bits of rhubarb, isn't that about a foot long? Sounds yummy, must get some rhubarb and an ice cream maker...

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  2. Thanks Sally, that would be most hilarious. A foot long piece of rhubarb would require a very special saucepan and serving bowl!!

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